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Summative Test BPP 02132022

This document contains a quiz on bread and pastry production topics. It includes 18 multiple choice questions testing knowledge of key baking terms and techniques like ingredients, equipment, mixing methods, packaging processes, and measurement substitutions. The questions cover topics such as the important role of water in developing gluten, common baked goods, types of flour, creaming technique, components of bread, filling pastries, whisking and folding methods, packing products, innovative packaging styles, covering baked items, simple mixing, cream puff fillings, cups in a gallon, pastry flour substitutes, milk substitutes, and proper flour measurement.

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Fernando Jose
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174 views

Summative Test BPP 02132022

This document contains a quiz on bread and pastry production topics. It includes 18 multiple choice questions testing knowledge of key baking terms and techniques like ingredients, equipment, mixing methods, packaging processes, and measurement substitutions. The questions cover topics such as the important role of water in developing gluten, common baked goods, types of flour, creaming technique, components of bread, filling pastries, whisking and folding methods, packing products, innovative packaging styles, covering baked items, simple mixing, cream puff fillings, cups in a gallon, pastry flour substitutes, milk substitutes, and proper flour measurement.

Uploaded by

Fernando Jose
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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19. What is the first step to have best results in baking?

a. Measure ingredients accurately. c. Use modern equipment.


b. Memorize the recipe very well. d. Use only important ingredients.

20. Which refers to personal cleanliness practice in baking?


a. Combing the hair in the working area. c. Washing the hands after work.

b. Keeping finger nails long. d. Wearing and apron during working hours.

I-B. - Select the corret annswer inside the box. Write it your answer sheet.

packaging pre-heat pastry cream mise en place crimp


pastry pipe-out pack compactly dissolved crust

21. Refers to any materials used to cover contain, protect, handle, preserve, identify, describe and promote
and market goods by a producer by a consumer.

22. It is a delicate baked product which consists of crust and filling. . It contains high percentage fat, which contributes
to flaky or crumbly texture.
23. To heat the oven to desired temperature before putting in the food to the oven.
24. Press out the mixuter out of the pastry bag.
25. A thick sauce containing eggs and starch.
26. To fill cup with brown sugar or shortening by pressing with the back of the spoon.
27. A French term that means "put in place" it includes assembling all the necessary ingredients, equipment
and tools needed to perform the task.
28.
MALILIPOT NATIONAL HIGH SCHOOL

Malilipot, Albay

2nd QUARTER EXAM IN TECHNOLOGY & LIVELIHOOD EDUCATION


BREAD AND PASTRY PRODUCTION
I. Read and analyse each statement carefully. Choose the best answer and write the letter only in your
answer sheet.

1. What important ingredient in pastries provides the needed moisture to develop gluten?
a. Edible tallow b. flour c. salt d. water

2. An insulated box used for food storage equipped with freons, motor and temperature control.
a. Brown Sugar b. confectioner's sugar c. shortening d. sugar

3. What basic ingredient in baking improves aroma, flavour and nutrition in baked products?
a. Baking powder b. flour c. shortening d. sugar

4. What sweet baked baked good is usually made of dough?


a. bread b. pastry c. pie d. pizza

5. What kind of flour contains more gluten and less starch?


a. All purpose flour b. bread flour c. cake flour d. soft flour

6. What is the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden
spoon or electric mixer?
a. beating b. creaming c. folding d. stirring

7. What is the outer part of a loaf bread?


a. crust b. filling c. muffins d. topping

8. Which is a rich pastry filled with custard or fruit?


a. cream puff b. danish pasrty c. french pastry d. pie and tart

9. What mixing technique in baking is usually used for meringue and chiffon products?
a. Blending b. folding c. kneading d. whisking

10. What do you call the process of putting products into containers for easy distribution?
a. Labelling b. packing c. storing d. wrapping

11. It refers to one of the more innovative methods of commercial food packaging.
a. Canned Package b. Chill Package c. Foil Packaging d. Freeze Packaging

12. What strong technique is used to draw, fold and cover the bakery products?
a. Chilling b. Folding c. refrigerate d. wrapping

13. What is the simpliest method in mixing the ingredients together with utensil, usually a spoon,
using circular motion?
a. beating b. creaming c. stirring d. folding

14. Which type of light pastry is filled with whipped cream or a sweetened cream filling and often
topped with chocolate?
a. cream puff b. danish pastry c. french pastry d. pie and tart

15. How many cups are there in one gallon?


a. 3 b. 5 c. 10 d. 16

16. What is the best substitute for two cups of pastry flour?
a. 1 C sifted all-purpose flour c. 1C minus 1 tbsp. sifted all-purpose-flour

b. 1 C sifted all-purpose flour plus 2/3 cup cake flour d. 1C minus 2 tbsp. sifted all-purpose-flour
17. What can be the substitute for 1 cup of whole milk?
a. 1/2 cup evaporated milk plus 1/2 cup water c. 2 cups sweet milk plus 1/2 tbsp water

b. 1 2/3 cups sweet milk plus 1 tbsp water d. 2/3 cup sweet milk plus 1 tbsp water
18. What is the proper way to measure flour?
a. Level off with the use of the tines of a fork c. Shovel the flour.
b. shakes the measuring cup before levelling d. Sift it before measuring

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